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no knead cinnamon rolls

No Knead Cinnamon Rolls

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Looking to wow your Valentine? Make heart eyes over these no knead cinnamon rolls rising high with yeast but none of the fussy kneading. As the no knead cinnamon rolls bake to tender perfection, the house fills with blissful aromas sure to give Cupid a run for his money.
Course Breakfast, brunch, Dessert, Snack
Cuisine American, western
Keyword cinnamon rolls, no knead bread, no knead cinnamon rolls, no knead dinner rolls
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings 24 cinnamon rolls
Author Mary Thatcher

Equipment

Ingredients

For the No Knead Rolls Dough

  • 5½ cups flour 2 cups then add another 3½ after salt
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbsp active or instant yeast
  • 2 tsp salt

For the cinnamon roll filling

  • 3 tbsp cinnamon powder
  • 1 cup brown sugar or coconut sugar
  • 1 cup butter soften

For Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 1/2 cup powder sugar one and a half cup
  • 1 tbsp milk optional
  • 1 tsp vanilla

Instructions

Make the dough

  • Use medium – low heat. In a sauce pan, combine butter, sugar, and a cup of water. Heat until the butter is melted and most of the sugar is dissolved.
  • Take the mixture away from the heat. Add another cup of cold water to bring the temperature down. Check to see if the mixture is warm to touch. It should not be hot or the eggs will get cooked.
  • Add 2 eggs and whisk to combine. Then add instant or active dry yeast. Let it sit for 5 – 10 minutes for the yeast to bloom.
  • Add 2 cups of flour and stir to combine. Then add salt and another 3 1/2 cups of flour. Stir to combine. The dough will be very wet and that's ok.
  • Rise 1: Cover the bowl with a plastic wrap and let it rest to rise 60 – 90 minutes or until double in size.
  • Rise 2: Punch the dough down to deflate and cover the bowl again. Put the dough in the fridge to rise again 60 -90 minutes. Or if you do not want to bake on the same day, you can just leave it in the fridge over night.

Make Cinnamon Filling

  • Make sure the butter is soften or melted. You can heat it in the microwave for 30 seconds.
  • Combine the brown sugar and cinnamon. Take a little taste test to see if the cinnamon is too strong for you. If it is, add a little more sugar. But keep in mind that it will be blending with butter and bread so a little strong should be ok. Set it aside.

Make the Cream Cheese Frosting

  • Whisk the cream cheese to soften or microwave a block of cream cheese in the microwave for 30 seconds. The whisk, add vanilla, and icing powder. If it is too thick for you, add a tablespoon of milk or 2 to thin it out. Set it aside.

Assemble and Bake

  • Take the dough out of the refrigerator. Punch it down to deflate one last time. Dust the surface and roll the dough out. Spread some soften butter and cinnamon and brown sugar mixture.
  • Roll the dough from one side to the middle of the dough sheet and do the same thing from the other side. Roll it as tight as you can then cut the dough with a knife, a bench scraper. Use your hands to adjust the dough into a heart shape. Some of the filling may come out so just do your best. It still going to be a beautiful mess. You can sprinkle some more fillings later. Line them in a baking pan and let the dough to rise for the last time (about 45 -60 minutes).
  • Pre-heat the oven at 350 degrees Fahrenheit. Then bake the cinnamon rolls for 20 – 25 minutes. Insert a tooth pick in the dough. If the toothpick comes out clean, it is baked.
  • Spread the cream cheese frosting while the rolls are still warm. Enjoy!

Notes

Note 1: Using baking sheet takes  less baking time than the white baking dish. (20 minutes) and 25 minutes for the ceramic baking dish. I've tried both as you can see in the video. I believe it is because the metal is a better heat conductor than ceramic.